Tuesday, April 28, 2009

This recipe doesn't pretend to be anything it's not - this is simply a super-fast casserole that shares a few similarities to chicken enchiladas. If you are Mexican, and were/are lucky enough to enjoy authentic enchiladas, this will not remind you of Mom's - or even Dad's.

But having issued the standard ethnic recipe disclaimer, I'll say, these aren't bad. As long as you choose a high-quality green sauce and a decently cooked rotisserie chicken, you should end up with a nice, easy, fast dinner.

Please buy some good cheeses and grate them yourself. You'll see me using a pre-grated Mexican cheese blend, which was me not wanting to waste a product sample I had received for a review (the verdict? Grate your own cheese!)

This low-quality video was posted on YouTube a long time ago, but for whatever reason was never posted here. In fact, I don't even have a decent photo of the final dish, which is why you see this crappy screen shot here. Enjoy!

44 comments:

Anonymous
said...

I remember this vid it was near to when I found Chef John's vids...that was couple years ago--I made it and it was good. The Thai chicken coconut soup has become a staple here for me thanks to those YT vids. Wow--I have been visiting your site a couple years now. No wonder I have gained 20 lbs. Thanks again for inspiring folks like me to cook again.

God, I remember this recipe from way, way back. Foodwishes 1.0; those were good times, but then again, so are these!I made this a few days after the original posting, and I think I used leftover pork (carnitas style, because that's how I roll). It was mmm, mmm good.

I remember you telling us umpteen times that while cutting meat, always cut across the grain, to keep it tender. But in the video, as you were shredding the chicken, it was coming apart all strandified. Wasn't that against the rules?

cooked chicken is always going to be soft. It doesn't have a grain, and shredded chicken is nicer than chopped chicken for things like this and salads, soups, etc. Across the grain cutting is for meats, so you are chewing shorter stands of protein and not long chewy ones.

Oh yeah. I found an online store in France that delivers mexican ingredients such as dry chiles, salsa verde, fresh corn tortillas and such. Today I got my order so I decided to give a try to these (just came back to work so im not going to do a chilie or something) with some chicken breast i had in the fridge.

Now waiting for it finish baking but it already smells great.

Also just noticed today is the Cinco de Mayo, so I'm quite amused.

My boyfriend is staring at the microwave combo oven for the enchiladas to come out.

Saw these and had to make a batch. Love enchiladas! I'm disappointed that my store (Wegman's) didn't have a green enchilada sauce (high quality anyway). I ended up using a can of El Paso and a jar of Frontera Tomatilla Salsa. We'll see how they come out. I'm serving to some not so fussy eaters.;-)

Looks easy n fab! NOW, although this may be the WRONG place to leave a food wish wish i would like to ask you humbly to make a CHICKEN MOLE recipe. I want you to know that i watched a foodnetwork recipe that looked great- went out spent 40 bucks on all the ingredients, came home made it and it was so bad that my family couldn't even EAT it. My 6 year old tells me everything i make is great "Except for those chocolate tacos!" she will never let me live it down.

Chef - forgive my ignorance please...if I wanted to roll these up ahead of time (like, before going to a movie), could I just do it like up to the sauce, and then pull them out of the fridge, sauce them and then bake them? And do you need to bake them longer or sit for a few minutes before putting them in the oven to make up for them being cold? (Sorry so stupid, but I'm learning a lot from you)

Twice in one week! I do love these! I used "Hatch" brand verde sauce, but next time will try "Las Palmas" after googling for the best green sauce. I am puffy enough after eating these and I really think an extra t. of salt is overkill. I only had really sharp high quality white cheddar and a "striped" artisan Jack cheese, I thought they would wrong for this dish, but they worked. Thanks Chef John, this is yummy:)

I made this recipe tonight but combined it with another because I didn't have green enchilada sauce. (can you believe it?) I only had a fresh green enchilada but it ended up being delicioust.

I substituted the enchilada sauce for a fresh one sauteed to soften (although I thought maybe roasting it would have been better as an afterthought) butter and flower to thicken it and 2 cups chicken broth and a cup of sour cream. They turned out fantastic and I think I will be making these a lot!

Thanks for the great recipe! I made this tonight and will be adding it to my favorites! It was packed with flavor and very easy. I added some sliced black olives on top as well. Also, I was happy to see that green chile enchilada sauce is very low in calories:)

This has become one of my favorite recipes (esp with a fat juicy Costco chicken for just $5!!). I've gotten even lazier than Chef J normally allows, however - we also make tacos from the kit (disgraceful I know) and there are always taco shells left over. I collect them and when I have 6-7 I make this with the taco shells! It's great and the shells get crunchy and even more delicious. Don't forget the cumin.